ROASTED WINTER SQUASH SEEDS
Pumpkins aren't the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squash save the seeds and have yourself a nutritious little snack.
Provided by Blancheskid
Categories Appetizers and Snacks Nuts and Seeds
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
- Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 6.1 g, Fat 19.2 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 297 mg, Sugar 0.3 g
ROASTED SQUASH SEEDS
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Time 50m
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees. Toss together all ingredients and spread mixture in a single layer on a parchment-lined rimmed baking sheet. Bake, stirring every 15 minutes, until seeds are crisp and pulp is caramelized, 50 to 60 minutes. Let cool completely before serving. Squash seeds can be made up to 1 week ahead and stored at room temperature.
ROASTED WINTER SQUASH
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl.
- Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, rosemary, sugar, vinegar (stand back so as not to get splattered), and molasses. Mix well and bring up to a boil. Reduce heat and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Season with a pinch of salt and pepper.
- Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
- Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, or refrigerate for up to 5 days, or freeze for up to 2 months.
ROASTED WINTER SQUASH SEEDS BUFFALO HOT WINGS-STYLE
Pumpkins aren't the only squash varietals to yield tasty seeds for roasting! Next time you prepare butternut or acorn squash, save the seeds and have yourself a nutritious little snack.
Provided by El Oscuro
Categories Nuts and Seeds Appetizers
Time 55m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Stir seeds, butter, and cayenne pepper sauce together in a bowl to coat the seeds completely; spread onto prepared baking sheet.
- Roast seeds to desired crispness, 30 to 45 minutes; cool completely on baking sheet before serving.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 6.2 g, Cholesterol 7.6 mg, Fat 18.7 g, Fiber 1.4 g, Protein 8.5 g, SaturatedFat 4.8 g, Sodium 119 mg, Sugar 0.4 g
ROASTED WINTER SQUASH SEEDS BUFFALO HOT WINGS-STYLE
Pumpkins aren't the only squash varietals to yield tasty seeds for roasting! Next time you prepare butternut or acorn squash, save the seeds and have yourself a nutritious little snack.
Provided by El Oscuro
Categories Nuts and Seeds Appetizers
Time 55m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Stir seeds, butter, and cayenne pepper sauce together in a bowl to coat the seeds completely; spread onto prepared baking sheet.
- Roast seeds to desired crispness, 30 to 45 minutes; cool completely on baking sheet before serving.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 6.2 g, Cholesterol 7.6 mg, Fat 18.7 g, Fiber 1.4 g, Protein 8.5 g, SaturatedFat 4.8 g, Sodium 119 mg, Sugar 0.4 g
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